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Swift Faringdon Collection Bakers Pride Non-Stick French Bread Pan Carbon Steel 39 cm x 16 cm x 2.5 cm


RRP: £9.50
Price: £8.41 & FREE Delivery in the UK on orders over £10. Details
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  • Good quality non-stick bakeware
  • Suitable for Baking or Reheating Bread the perforated surface ensures excellent crusts everytime
  • Manufactured from a medium gauge carbon steel core with a distinctive grey colour
  • Easy release non-stick coating
  • The non-stick coating is PFOA free
  • 5 year guarantee against manufacturing defects

Frequently Bought Together

Swift Faringdon Collection Bakers Pride Non-Stick French Bread Pan Carbon Steel 39 cm x 16 cm x 2.5 cm + Scottish Dough Scraper Black Plastic Handle Stiff Metal Blade - 15.2cm Pastry Cooking + MASTERPROOFING® Round Banneton Basket (500g dough)-- 22*8.5cm
Price For All Three: £20.87

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Product details

  • Product Dimensions: 16 x 40 x 2.5 cm
  • Boxed-product Weight: 998 g
  • Item model number: 17841045
  • ASIN: B0000BVFCG
  • Date first available at Amazon.co.uk: 15 Aug 2003
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (159 customer reviews)
  • Amazon Bestsellers Rank: 2,730 in Kitchen & Home (See Top 100 in Kitchen & Home)
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Product Description

Product Description

Baker’s Pride from Dexam offers an extensive range of affordable, good quality non-stick bakeware and is manufactured from a medium gauge carbon steel core with a distinctive grey coloured, easy release non-stick coating

The non-stick coating used on all Baker’s Pride products is PFOA free, and all items carry a 5 year guarantee against manufacturing defects

Manufacturer's Description

Baker’s Pride from Dexam offers an extensive range of affordable, good quality non-stick bakeware and is manufactured from a medium gauge carbon steel core with a distinctive grey coloured, easy release non-stick coating

The non-stick coating used on all Baker’s Pride products is PFOA free, and all items carry a 5 year guarantee against manufacturing defects


Customer Questions & Answers

Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

102 of 103 people found the following review helpful By Mark on 13 April 2011
Verified Purchase
I now have two of these, and they are both used weekly.

I make a 74% or higher French-bread dough, using an overnight poolish pre-ferment, and with the help of these baguette trays always turn out authentic classic French Bread Baguettes.

A few hints I've learnt:

Don't wash them after use; let cool and just with your hand scrape off any residue of the dough baked on, after a few uses you will then get even less sticking to them.

Don't over-load with dough, shape to the size before putting in the tray, and leave a little bit of space at each end before they undergo the final rise in the trays.

Cook hot, as hot as the oven will go, for at least the first 15 minutes, and during this time create steam within the oven (old roasting tray full of water in bottom of oven etc), to ensure a good oven-spring and crust texture (remove steam after 15 minutes though for full crust development).

Score each baguette using a lame (or suitable sharp knife), to get the typical Baguette appearance, this also helps in the oven spring of the baguettes (Score at end of final rise in trays, having first sprayed baguettes with water, and wet blade of knife during scoring, score quickly, and firmly to avoid snagging on the dough).

Add a small amount of rye flour (8% or less), to the dough, if you want a vaguette which keeps fresh slightly longer.

Once cooked, and cooled down, you can make garlic bread with the baguettes; cut baguettes appropiately, put in garlic butter, put in the trays, cover with tin foil, cook 15 - 20 minutes, then remove foil to allow to toast/chrisp up crust.

These baguette trays are excellent and at a decent price too, I expect they shall give years and years of regular use without failing.
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77 of 78 people found the following review helpful By A. Quayle on 29 Oct 2009
Simply put..... DO NOT WASH THESE!

My husband works for a man who used to run La Manoir Cookery School (for 6 years), and he said in no way shape or form wash these. To be the most effective you need to let the flour and natural grease build up (sounds nasty, but remember you sterilse these every time you bake your bread in effect).

Let your baguettes prove in these, then bake them, then simply wipe them down of excess flour.
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25 of 25 people found the following review helpful By Roy Evans on 7 April 2010
Verified Purchase
Mix bread for french bread on Dough setting in machine, Turn out and roll into long cylindrical shapes and place in the tray. leave to rise for approx half hour and cook in hot oven 230 for 15 ti 18 mins.
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6 of 6 people found the following review helpful By Jersey Customer on 10 Jun 2014
Verified Purchase
First things first, buying this tin will NOT suddenly mean you miraculously get that French bread taste in your loaf! I've seen bad reviews given for this and/or similar items saying they think it's useless because they didn't get anything like French bread just because they shoved some ordinary white bread dough into it! Unfortunately, it takes more than that to get the best out of this baguette tin! I've included one recipe for baguette dough that I've found to be very good (especially if you want to part-bake rolls to freeze for later) below.

As for the tin, it's well-made, and fits perfectly inside an ordinary domestic 60cm wide oven. But, whatever you do, DON'T wash it, or even worse, put it in the dishwasher! Again, there are some poor reviews given by people who either did not read, or chose to ignore, the basic care instructions, but basically as long as you have a hot oven and have shaped the dough on a board sprinkled with flour (semolina is optional, but gives a great crust beneath the rolls) and also sprinkled some flour (or, better, semolina - see recipe below) into the tin before inserting the dough for its final prove, you shouldn't have any issues with the bread sticking to the tin. In fact, the more its used, but not washed, the better it becomes. Some people advise wiping the tin with a small amount of vegetable oil before putting back in the cupboard, but I haven't found this necessary - as long as the tin is completely dry before storing, and never washed, it shouldn't develop any rust spots.

My only complaint? I should have bought the large four loaf size! But I will be getting a second double loaf one to remedy that shortly!!

Anyway, as promised, here's the recipe - hopefully it make sense!
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10 of 10 people found the following review helpful By Amazon Customer on 25 Jun 2009
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Works fine, get the quantity of dough right and you'll be churning out French sticks to your heart's content.

I noticed a comment that they go rusty. Hasn't happened to mine!
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6 of 6 people found the following review helpful By Coley on 29 July 2010
Perfect for large baguettes - no need to wash - just keep lightly oiled each time you use them. The person who put in dishwasher was daft........tip..slash the dough and put dough in a cold oven (in the tray) - tray of boiling water in bottom of oven - switch on to 200 degrees - job done in 20 mins.....occasional spray with water to get a crisp finish
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7 of 7 people found the following review helpful By AMANDA MCCAFFREY on 5 Jun 2013
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OH WHAT A PIECE OF EQUIPMENT.
JUST LOVE MAKING MY OWN BREAD.
FRENCH STICK,GOOD CHEESE AND A GLASS OF
WINE WHO WOULD WANT MORE.
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26 of 29 people found the following review helpful By Duncan on 21 Aug 2007
Being a large family of 9 and soon to be 10 of us, I bought two of these and ordered another two. Home-baked French Bread tastes magnifcent, brilliant for school packed lunches. The trays just fit our oven with a little bit of juggling (measure your oven before you buy), an ideal tool for the kitchen, they hold the shape of the bread perfectly, they can be used for home-made petit-pans, baguettes. They are worth the investment.

I've been looking for these for a long time, most places that I've been finding are in the USA and the trays are too big.
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